| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 5 | servings | ||
INGREDIENTS
| 3 | c | Water |
| 1/2 | c | Yellow Split Peas |
| 3/4 | c | Uncooked Bulgur |
| 3/4 | c | Boiling Water |
| 1 | c | Red Delicious Apples; Chopped |
| 1/4 | c | Dried Cranberries |
| 1/4 | c | Chopped Pitted Dates |
| 1/4 | c | Plain Low-Fat Yogurt |
| 2 | tb | Lemon |
| 1/4 | ts | Salt |
| 1/4 | ts | Curry Powder |
| 11 | oz | Mandarin Oranges In Light Syrup; Drained |
| 5 | tb | Chopped Almonds; Toasted |
INSTRUCTIONS
Bring 3 cups water and split peas to a boil in a saucepan. Reduce heat; cook, uncovered, 30 minutes or just until split peas are tender. Drain well; set aside. Combine bulgur and 3/4 cup boiling water a large bowl. Cover and let stand 30 minutes. Add peas, apple, cranberries, and dates; stir well. Combine yogurt, lemon juice, salt, and curry, and add to bulgur mixture, stirring well. Gently stir in oranges. Top salad with toasted almonds. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 26, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Questioning God? He made the brain cells you think with”